What can be made from yeast-free dough. Yeast-free pie: delicious dough recipes with photos. How to make a pie from yeast-free dough

Pies without yeast with cabbage, pies with mushrooms, meat, fish, potatoes, cottage cheese - these are universal baked goods, and each housewife has her own special recipe. In most cases, for dough, the preparation process of which takes a lot of time. When you don’t want to wait a long time, “quick” baking dough recipes are a lifesaver. They taste just as good as the traditional one, but take much less time. There are a huge number of recipes, let’s look at the simplest and easiest to prepare.

Quick dough recipe with water and butter

The dough is simple and quick to prepare and makes delicious pies. And most importantly, it is yeast-free. The dough is universal and can be combined with any fillings, be it meat, cabbage or apple jam.

For the test:

water – 400 ml;
butter – 150 grams;
salt;
flour – 600-700 grams;
slaked soda – ½ teaspoon.

Filling:

cabbage – 500 grams;
vegetable oil;
onion – 3 heads;
pepper;
salt.

Preparation

1) Dissolve salt in preheated water, then butter (it can be replaced with butter margarine).

2) Next, add half the volume of flour into the mixture, mix thoroughly and dissolve the soda in the yeast-free mixture. Add the rest of the sifted flour and knead everything well. Baking soda will add fluffiness to the pies during the baking process.

3) Lightly knead the finished mass to make it more elastic. It shouldn't stick to your hands. To make it easier to work with, it can be placed in the freezer for 10-15 minutes.

4) While the dough is “ripening”, it’s time to prepare the filling. To do this, fry the chopped onion in vegetable oil, then add shredded cabbage to the onion. Pepper everything, add salt to taste and simmer until done, without covering with a lid (this will allow excess moisture to evaporate from the filling).

Hello everyone: my subscribers, regular readers and those who dropped by! Who among us doesn't love pies? Large, small, sweet, meat, vegetable, with fish. Regardless of the choice, it is the dough that sets the tone for the entire pie or pies.

Hard, dry or unleavened dough can ruin the most delicious and juicy filling.

Therefore, today we will look at everything about yeast-free dough:

I chose this look for a reason. Not everyone loves and knows how to make yeast baked goods, and for some even it is contraindicated.

Let's take a look at all the test options. for the pie and portioned pies.

To ensure that the baked goods are fluffy and soft, recipe There must be components that loosen it, make it brittle, capable of crumbling, but at the same time retain its shape. This can be achieved in a yeast-free version in two ways:

Baking powder or slaked soda. The composition forms bubbles of carbon dioxide and the baked goods turn out high and fluffy. It is better to add vinegar or citric acid to the liquid (for example, egg or milk), and mix the sifted soda with flour. If the composition contains kefir, then do not add vinegar.
A large amount of animal and vegetable fats. After kneading, this dough must be cooled for at least half an hour, and baked in a very well-heated oven. When heated, the fat expands dramatically, creating a delicate baked texture.

Baking in the oven

I’ll share my proven options recipes for pies. It is best to cook at a temperature of 165-175 degrees. To prepare the butter dough, you will need:

flour - approximately 0.5 kg;
sour cream - 4-5 tbsp. spoon;
60-70 g drain. oils;
100 ml milk;
a pair of eggs;
15 g sugar;
5 g salt;
5 g soda.

The softness of the dough is achieved by kneading:

Knead it for literally 2-3 minutes: beat the eggs into the bowl, add sour cream and butter, sugar, salt.
Stir with a fork. Pour in milk, add baking soda and add flour in parts.
All that remains is to knead the dough by hand and cool before sculpting the pie.

This recipe is suitable for meat and vegetable fillings.

For sweet pies recipe It’s better to choose sour cream:

The baked goods are tender and sweet. It is best to prepare the dish in a mold. If the filling is very juicy, you can pre-bake the crust for 7-10 minutes in a well-heated oven. This will ensure the cake cooks evenly. To make rich pastries, you will need:

Place half a glass of sour cream, 100 grams of butter and one egg in a deep bowl. Beat the mixture a little with a mixer until smooth.
Add 2 cups of flour, ¼ teaspoon of soda, half a cup of sugar.
Continue whisking until the mixture becomes smooth. The dough comes out thin, not very dense.

Be sure to chill the dough before cutting it. Pies may not go stale for a long time using this recipe.

On kefir:

For portioned baked goods with different fillings, I suggest trying the dough with kefir for pies in the oven. They come out fluffy and soft. You will need:

1 glass of kefir;
3-3.5 cups flour;
egg;
yolk for greasing;
2 tbsp. spoons of sunflower oil;
0.3 teaspoon of soda.

The success of this recipe is in the warm kefir. It should be left out of the refrigerator overnight, so it will heat up to the desired temperature and become more sour. Step-by-step recipe for tender dough for pies:

Pour kefir into a bowl and add soda to it. Stir.
Pour in the vegetable oil, beat in the egg and add salt.
Sift the flour in parts and knead the lump first with a whisk, then with a fork. The mass should not be very dense.
Cover with a lid or cover with cling film. Let the dough rest for 20-25 minutes.

There is no need to roll it out during cooking. Simply pinch off a piece of dough and shape into a patty using floured hands. Form the product. Using a brush, brush the surface of the product with yolk. The pie is ready.

Pizza

The next thing we'll look at is pizza. In recent years, it has become no less popular than traditional pies. If you are the happy owner of a bread machine, then cooking in pizza dough maker will not take any effort from you.

The pizza comes out incredibly delicious! Even after cooling, a slice of this open pie fills the soul with joy and the taste buds with pleasure.

Delicate milk shortbread dough does not stick to your hands, rolls out well and is always baked. To prepare an unforgettable snack, you just need to follow the recipe:

Take 100 g of fat sour cream and stir a teaspoon of soda in it. Place in a bread pan.
Heat a glass of milk for 30 seconds in the microwave and beat one egg into it. Melt a pack of butter (180 g) and add to the milk-egg mixture. Pour into bread machine bowl.
Sift 320 g of flour into a separate bowl. When adding to the bread machine, sift it again. Add a teaspoon of salt.
Turn on the “Yeast-free dough” (or “Shortbread”) mode.

Puff pastry and for frying

If you decide to make fried pies, I advise you to pay attention on next recipe fried pies. This is another option for kefir baking. Due to the fact that the products are fried in boiling vegetable oil under a lid, they rise instantly. The pies come out with a subtle milky taste, and the crust remains crispy for a long time.

I'll reveal a few secrets for how fried pies turn out especially good:

Kefir should be full fat.
Soda should be purchased fresh, no older than six months from the date of issue.
Regardless of the filling, you need to add both sugar and salt to kefir. This gives the dough a balanced, rich taste.
Protein should not be added to baked goods; it “sags” the dough. Leave only the yolk.
Sour cream must be added. This will give the soda a rich taste, the right texture and the right amount of baking time.

By following these rules, you are guaranteed to prepare a delicious snack. Let's move on to the list of ingredients:

full-fat kefir – 1 glass;
yolk;
sour cream of any fat content - 2 tbsp. heaped spoons;
sunflower oil - 1 tbsp. spoon;
sifted flour – 0.4 kg;
salt – 1 teaspoon;
sugar – 1 tbsp. spoon;
soda – 0.5 teaspoons.

In a bowl, combine all liquid ingredients and baking soda. Add sugar, salt, flour. Leave the finished dough under the film for 20 minutes to mature.

Puff pastry

It remains to talk about puff pastry. Many people consider it difficult, because... We've heard a lot about the fact that it takes a long time to roll it out. As my practice has shown, puff pastry does not cause much trouble. Just 15 minutes is enough and you will have about a kilogram of luxurious puff pastries at your disposal.

To make puff pastry without yeast yourself, you will need:

butter – 200 g (can be replaced with pork fat in the amount of 150 g. After baking, there is absolutely no foreign smell);
1 egg;
3 cups flour;
a quarter teaspoon of 6% vinegar;
salt.

Step-by-step preparation:

Place the butter on the table 3 hours beforehand. Or grate the frozen butter and add 2/3 cup of flour. Knead into a homogeneous mass with a fork.
Sift flour into another bowl. Break the egg into a glass and fill it with water to 2/3. Add vinegar there. Pour this mixture into the flour and quickly knead into a lump. To prevent the dough from being tough, 2-3 tbsp is better. Leave spoons of flour for later.
Using a rolling pin on a board, roll out the dough into a wide layer. Place a mixture of butter and flour on the edge and “pack” it in the form of a cabbage roll. Be sure to cool in the refrigerator for about 30 minutes.
Roll out the cooled lump into a layer 1.5 cm thick. Fold it in half and flatten it again. Repeat this 6-8 times, more if possible.

Step 1: prepare the flour.

The basis of our dough is flour, so if you want your baked goods to be tender and tasty, use premium, finely ground wheat flour from trusted brands. Sift the flour through a sieve into a free bowl. At the same time, the flour ingredient is not only enriched with oxygen from the air, but also freed from lumps, and this in turn improves the kneading of the dough and improves its quality.

Step 2: prepare the butter.

Take the butter out of the refrigerator and transfer it to a cutting board. Using a kitchen knife, cut the ingredient into small squares and transfer them to a free, dry plate. The butter should melt on its own, but at the same time remain slightly cool, otherwise, if we add a well-melted butter ingredient to the flour, then the dough may turn out to be greasy to the touch. Attention: To prepare yeast-free dough, butter should never be melted over a fire or in a microwave oven.

Step 3: prepare yeast-free pie dough.

Pour the sifted flour into a deep bowl and add butter to the same container using a tablespoon. Using a mixer at medium speed, mix the two ingredients until smooth.

Then pour kefir from a glass into a separate container and add salt and baking powder to this ingredient. Using a hand whisk or a tablespoon, stir these ingredients well into the kefir liquid. It is desirable that the baking powder is completely dissolved in kefir.

Then pour the kefir mass into a container with the creamy flour mixture and, using a tablespoon, mix all the ingredients well.

Afterwards, place the yeast-free dough on a table sprinkled with flour, and knead it well with your hands. The dough turns out tight and elastic. Form the kneaded dough into a ball and place it back into the bowl. Be sure to cover the container with a lid or wrap it in cling film so that it does not dry out. After this, put the bowl of dough in the refrigerator for 40-60 minutes. A cooled dough product rolls out easier and does not stick to your hands.

Step 4: serve unleavened pie dough.

After the allotted time for cooling the dough, take it out of the refrigerator and transfer it again to the table with flour. From yeast-free dough, also called unleavened, you can prepare a variety of products: buns, pancakes, crackers, donuts, pies and pies fried in a frying pan or baked in the oven.

To, for example, make a pie from our yeast-free dough, use a kitchen knife to cut off part of the dough ingredient and form it into a ball. Using a rolling pin, roll it out into a large thin cake. The filling of our pie can be prepared according to your wishes, from both vegetable and meat ingredients. Then we roll out another flat cake from the dough and cover our filling with it. Using your fingers, pinch the edges of the dough well. We bake both a pie in the oven and other dough products made from such dough, always in preheated temperature 180°С oven. Pies made from yeast-free dough are prepared quickly, within 35-40 minutes.

Transfer the slightly cooled pies to a wide dish and place on the table. If pies are filled with meat, potato or mushroom, they can be served with first courses. If our baked goods are made with jam or fruit, then you can enjoy the pies with tea or compote. The main thing is that our pies made from yeast-free dough turned out tender, fluffy and appetizing. Enjoy your meal!

- – If there is a lot of yeast-free dough, then part of it can be stored in the freezer for 3-4 days, having previously wrapped it tightly in cling film.

- – You need to prepare yeast-free dough quickly, and kneading for a long time is not recommended, as gluten forms in the flour. It is this substance that will make the dough for our baking very dense, and the dishes will not be crumbly.

- – It is important to monitor the temperature and baking time for pies made from yeast-free dough. Because if the dough is baked at a temperature of more than 180°C and for a time longer than 35-40 minutes, then it dries out, and baked goods from such dough turn out dry and hard.

- – Butter for preparing yeast-free dough can be replaced with butter margarine or vegetable oil.

- – Baking powder can be replaced with baking soda. In this case, the soda does not need to be quenched with citric acid or table vinegar. Kefir will act as an acidic medium here.

- – If you don’t have a mixer, then the butter can be mixed with flour using a tablespoon.

- – There is no need to add eggs to our dough. Although egg yolks and whites improve the quality of flour products. But at the same time the dough becomes stronger and denser. Typically, dough with the addition of an egg ingredient is used to make dumplings, dumplings or dumplings.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Do you want to pamper your household with piping hot fragrant homemade baked goods, but you have neither the time nor the desire to tinker with yeast? Then prepare something original using yeast-free dough, because it is also perfect for various baked goods: you can use it to bake a delicious oven-baked or luxurious pie with any filling, as well as aromatic fried chebureks, crumpets, buns. The main thing is to know some of the subtleties of kneading different types of dough without yeast, which you can learn about below.

How to make dough without yeast

Preparing a yeast-free baking base is very easy and quick, because you don’t need to give it time to rise - you just have to knead it and you can immediately start shaping the products. True, in some recipes it is better to use chilled dough, but, as a rule, this process does not take more than 20-30 minutes. Do you think baked goods made from yeast-free dough cannot be fluffy and airy? How can it, because the main ingredient responsible for raising products in the oven or in a frying pan is baking soda, which will give them the desired fluffiness.

Soda is not used only for simple unleavened dough; other types of baking base without yeast require its presence in the composition. Depending on the main ingredients used in a particular recipe, quick dough without yeast is divided into the following varieties:

Fresh– kneaded from a minimum amount of ingredients: water, salt, flour, although some recipes include an egg in the dough. Universal for dumplings, dumplings, pasties, pizza, noodles.
With kefir, milk, yogurt or fermented baked milk– the lightest, softest and most tender dough for pies without yeast. Due to the reaction of soda with the main liquid milk ingredient, such baked goods turn out fluffy and airy.
- a type of yeast-free base, which assumes the presence in the baking composition of eggs, sugar, sour cream, fats of vegetable or animal origin. Suitable for baked pies with sweet fillings, muffins, biscuits.
Custard– prepared by heating and mixing the main ingredients over a fire. Unleavened custard base is used for dumplings, pasties, and pies. Eclairs, cakes, and profiteroles are baked from the variety with fat and eggs.
Puff– thanks to a special kneading technology and the presence of butter in the recipe, baked goods made from a puff pastry without yeast base are tender, porous, and crumbly.
– a yeast-free base made of flour and sugar with added fat, but without baking powder. Due to the large amount of fat, baked goods made from it are crumbly, crumbly, and unusually airy. Suitable for cookies, tarts, cheesecakes.

Yeast-free dough recipe

Every experienced housewife in her culinary arsenal has a proven good recipe for dough without yeast for different types of baking. If you are just starting your journey to the heights of confectionery art, you can use the step-by-step recipes below for yeast-free bases with photos, which are suitable for both delicious pies with meat, fish, vegetables or other savory fillings, and for fragrant buns with jam or berries, cheesecakes, cookies and even pizza.

On kefir

Cooking time: 30 minutes.
Number of servings: for 1 pie or for 18-20 pies.
Calorie content of the dish: 215 kcal.

A yeast-free base for baking with kefir is considered an ideal dough for fried pies, pies and pies in the oven, buns, pizza, and bread. Many call it lazy, because this option is characterized by quick preparation and a minimal set of ingredients. Beginning housewives can try the following simple and very easy recipe.

Ingredients:

kefir – 400 ml;
baking soda – 1 tsp;
salt – 2/3 tsp;
sugar – 1.5 tbsp;
chicken egg – 1 pc.;
vegetable oil – 80 ml;
wheat flour – 0.5 kg.

Cooking method:

Pour kefir into a deep container.
Add soda and mix thoroughly so that it is well quenched in an acidic environment.
Place salt, sugar, egg, vegetable oil in a bowl. Stir with a fork along with kefir until smooth.
Begin gradually adding the pre-sifted flour, constantly stirring the mixture with a fork.
When it becomes difficult to mix with a fork, switch to kneading by hand until you get a soft, not very stiff dough.
Gather the mixture into a lump, wrap in cling film and leave for 20 minutes.

With milk

Cooking time: 25 minutes.
Number of servings: 1 serving.
Calorie content of the dish: 236 kcal.

An excellent analogue of kefir yeast-free base for pies is dough without yeast using milk. The absence of acid in the liquid does not spoil it at all, but makes it more tender, crispy and aromatic after baking. The kneading technology differs slightly from the previous version in the order of mixing the products.

Ingredients:

wheat flour – 3 tbsp;
salt – 1/3 tsp;
soda – 1/3 tsp;
chicken egg – 1 pc.;
vegetable oil – 2 tbsp;
milk – 1 tbsp.

Step-by-step preparation:

Heat the milk to 35-40 degrees.
Sift all the flour into a deep bowl and make a well in the top.
Add salt and soda.
Beat in the egg, pour in the vegetable oil and stir.
Then pour warm milk into the egg-flour mixture in a thin stream.
Begin to gently knead the dough in the bowl using a silicone or wooden spatula, then transfer it to a floured work surface and continue kneading with your hands. The mass should be soft, elastic and manageable.
Cover with a thin, clean towel and leave for 10-15 minutes.

Yeast-free pizza dough

Cooking time: 8 minutes.
Number of servings: 2 servings.

Do you want to pamper your family with a delicious and interesting dish? Why don't you make some pizza for dinner? Different types of yeast-free bases are suitable for it, but it will give it not only an impeccable taste, but also help make the crust thin and crispy, like in a real Italian restaurant. The main thing is to strictly follow the following recipe.

Ingredients:

premium wheat flour – 2 tbsp.;
salt – 0.5 tsp;
vegetable oil – 1 tbsp;
boiling water - 1 tbsp.

Cooking method:

First, sift the flour and mix it with salt.
Then add vegetable oil to a small hole and stir.
Pour a glass of boiling water into the dry base, then quickly mix with a wooden spatula.
After two minutes, the mass is transferred to the work surface and the dough is kneaded, which remains manageable, but does not stick to your hands.

Butter

Number of servings: 1 serving.
Calorie content of the dish: 261.5 kcal.

Yeast-free butter mixture is perfect for baking muffins, cupcakes, sponge pies and other sweet dishes intended for dessert. The necessary fluffiness for baked goods is provided by soda or baking powder, which is not afraid of all the “heavy” ingredients in the composition - sugar, eggs, fats. This yeast-free base turns out incredibly light, sweet, and aromatic.

Ingredients:

eggs – 3 pcs.;
sugar – 2/3 tbsp.;
drinking yoghurt – 0.5 tbsp;
margarine – 75 g;
salt - a pinch;
baking powder – 1 tsp. with top;
flour – 2.5 tbsp.

Cooking method:

Pre-sieve the flour, mix it with salt and baking powder.
Melt and cool the margarine slightly.
Beat the eggs with sugar until stiff foam using a whisk or mixer.
Add fat and drinking yogurt (or other fermented milk product) to the sugar-egg mixture.
While beating the liquid at minimum speed, gradually add the dry mixture, bringing the consistency of the mass to a thick, homogeneous state.

Puff

Cooking time: 3 hours.
Number of servings: 1 serving.
Calorie content of the dish: 272 kcal.

If you love puff pastries, but hate fiddling with dough, be sure to take into your cookbook a recipe for making the most delicate puff pastry with margarine and yogurt without using yeast. From this base you can bake puff pastries with different fillings, rolls of cream, baklava, or use it to make one large, beautiful pie.

Ingredients:

flour – 0.5 kg;
cream margarine – 250 g;
chicken egg – 2 pcs.;
salt – 1/3 tsp;
curdled milk – 200 ml.

Cooking method:

Grate the pre-chilled margarine onto a coarse grater directly into the sifted flour.
Beat the eggs into a cup, add salt, beat a little with a fork.
Add eggs and yogurt to the margarine-flour mixture, stir quickly until a thick, homogeneous mass is obtained, but do not knead.
Transfer the lump into a plastic bag and place in the refrigerator for several hours.
After a couple of hours in the cold, the base is rolled out with a rolling pin into a layer 2-3 ml thick, a small piece of butter or margarine is rubbed on top of it, folded into an envelope and rolled out again.
To obtain a beautiful layered structure, you will have to roll out, sprinkle with grated butter and fold the dough into an envelope 5-6 times.

Yeast-free dough with cottage cheese

Cooking time: 10 minutes.
Number of servings: 1 serving.
Calorie content of the dish: 311.5 kcal.

Products with a yeast-free curd base are tender, crumbly, and melt in the mouth, from which you can prepare bagels, cookies, rolls and other pastries with or without filling. The recipe is very simple and easy, even a young schoolgirl housewife can handle it. For a successful test, you need to choose the right cottage cheese - take small, soft, crumbly one, or first rub it thoroughly.

Ingredients:

flour – 2 tbsp;
sugar – 0.5 tbsp;
cottage cheese – 200 g;
soda – 1 tsp;
salt - a pinch;
sunflower oil – 75 ml;
liquid sour cream – 75 ml.

Cooking method:

Sift flour into a separate bowl and mix with soda.
In a deep container, mix sugar, sour cream, salt, fat.
Add cottage cheese to the previous ingredients and grind thoroughly.
Gradually adding the dry mixture, knead a soft but not sticky dough.

What can you make from yeast-free dough?

Considering the fact that yeast-free baking base comes in many varieties, you can use it to prepare a huge number of tasty and healthy dishes. It can be:

, berries, cottage cheese, vegetables;
or other savory meat pies;
and other types of baked goods with fish;
fried pies, flatbreads;
sweet buns, sochniki, cheesecakes;
bagels, croissants, rolls;
, brushwood;
cupcakes, muffins, sponge cake layers;
and many other delicious baked goods.

A pie with cabbage

Cooking time: 50 minutes.
Number of servings: 4 servings.
Calorie content of the dish: 263 kcal.

A classic of the genre in Russian cooking is cabbage pie. The vegetable can be taken fresh or used fried, stewed or pickled. In any case, such baked goods will appeal to all cabbage lovers without exception. If you want to prepare a light yeast-free version, it is better to use liquid pie dough without yeast, with sour cream. You can use the following recipe.

Ingredients:

cabbage – 250 g;
butter – 40 g;
spices - to taste;
flour – 2 tbsp;
sour cream - 1 tbsp.;
chicken eggs – 2 pcs.;
soda and salt - 0.5 tsp each.

Cooking method:

Finely chop the cabbage, simmer in a frying pan or in a slow cooker with butter until soft.
Salt and add spices to taste.
For a yeast-free base, mix sour cream, salt, soda, eggs and flour. Mix thoroughly.
Grease a baking dish.
Lay out all the cabbage, then pour in the prepared liquid base.
Bake at 200 degrees for 25-30 minutes.

Fried pies

Cooking time: 55 minutes.
Number of servings: 5 servings.
Calorie content of the dish: 286.6 kcal.

The most delicious childhood dish is always grandma's pies with different fillings, fried in a frying pan. Preparing such a delicacy will not be difficult, and it will not take much time. Moreover, yeast-free pies turn out to be no less tasty and fluffy than their counterparts prepared with yeast. The most affordable option is made from kefir dough. You can use completely different fillings according to your taste and discretion.

Ingredients:

kefir – 350 ml;
salt – 1 tsp;
soda – 1 tsp;
sugar – 3 tsp;
sunflower oil for the base – 2.5 tbsp;
flour – 400 g;
oil for frying – 200 ml.

Cooking method:

Mix kefir with sugar, salt and soda.
Add oil, stir.
Gradually add pre-sifted flour. Knead until you get a soft elastic mass.
Cover with cling film and refrigerate for 25-30 minutes.
Divide the entire lump into 20 identical balls.
Roll out each ball not very thinly into a flat cake, put a tablespoon of filling in the middle, pinch the edges and form a pie.
Fry the pies in a frying pan in a large amount of fat until golden brown on both sides.

Kurnik

Cooking time: 1 hour 30 minutes.
Number of servings: 6 servings.
Calorie content of the dish: 412 kcal.

Another traditional Russian pie is kurnik. Our great-grandmothers prepared such a delicacy as a decoration for the holiday table and even instead of a wedding cake. The filling for it always remains the same - it is pre-cooked chicken meat. If desired, it can be mixed with other products - boiled eggs, rice, herbs, fried onions, mushrooms, each time adding new interesting notes to the taste of the dish. Below is a classic recipe with onions and mushrooms on a yeast-free milk base.

Ingredients:

milk – 350 ml;
salt – 1 tsp;
soda – 0.5 tsp;
chicken eggs – 3 pcs.;
margarine – 100 g;
flour – 4 tbsp;
chicken fillet – 700 g;
mushrooms – 300 g;
onions – 2 pcs.;
butter – 80 g.

Cooking method:

Prepare the filling: cut chicken fillet, mushrooms, and onions into large cubes.
Fry everything in butter until done. Salt and season with spices to taste.
Melt the margarine. Cool it a little.
Sift flour into a large bowl, add salt and soda, mix.
Add the eggs and carefully pour in the heated milk. Mix with a spatula.
Add margarine and knead the dough.
Let the base stand for 20 minutes, covered with film or a clean towel.
Divide the mass into two uneven parts - approximately 2/3 and 1/3.
Roll out most of it with a rolling pin into a layer 1-1.5 cm thick. Place in a mold greased with vegetable oil, making low sides.
Place the filling in the form of a slide on a yeast-free base.
Roll out the rest of the mass into a layer 1 cm thick and cover the crust with the filling.
Pinch the edges and make a small cross-shaped cut on the top of the pie with a knife.
Place in an oven preheated to 180 degrees. Bake until golden brown for 40-45 minutes.

Pie with apples

Cooking time: 65 minutes.
Number of servings: 8 servings.
Calorie content of the dish: 398.4 kcal.

All kinds of apple pies are very popular all over the world: strudels, pies, charlottes, tarts, classic poured pies. All are based on a yeast-free, light base with different ingredients. The most delicious and aromatic pie is made with apples and cinnamon in the shape of a shortcrust pastry basket. Such a simple, but incredibly tasty and beautiful treat is worthy of any holiday table.

Ingredients:

flour – 2 tbsp;
sugar – 300 g;
chicken eggs – 2 pcs.;
salt and soda - 0.5 tsp each;
butter – 200 g;
apples – 4 pcs.;
cinnamon - two pinches.

Cooking method:

Wash the apples, remove the peel, remove the seed pod. Then cut into small slices.
Mix chopped apples with 100 grams of sugar and cinnamon, set aside.
For the crust, mix soft butter with 100 grams of sugar and salt.
Beat in two yolks and mix well.
Add soda, gradually add flour. Knead into a soft, fatty mass.
Leave for 15 minutes, covering with a napkin to prevent airing.
Meanwhile, beat 2 egg whites with the remaining 100 grams of sugar into a strong foam.
Grease the prepared round pan.
Roll out the dough into a layer 1 cm thick, place in a mold, forming sides 2.5 cm high.
Lay out the apples and then pour in the egg whites.
Bake in an oven preheated to 200 degrees for about half an hour.

Video

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Yeast-free dough– a product consisting mainly of premium wheat flour and chicken eggs (see photo). Also, other food ingredients (milk, butter, kefir, cottage cheese and other products) can be used to knead the dough.

The production produces the following types of yeast-free dough:

biscuit;
custard;
sand;
fresh;
butter;
puff pastry

To make a biscuit product, chicken eggs, flour and granulated sugar are taken. The yeast-free shortbread semi-finished product is prepared in the same way as a sponge cake, but you just need to add margarine or butter (you need to use butter). To make puff pastry, whites are placed in the raw materials instead of eggs. The choux pastry is prepared according to a special recipe: a large amount of flour, eggs and butter are used to knead the dough (it is advisable to use butter). To obtain a yeast-free choux pastry, all food components are brewed in bubbling water.

Benefits and harms

The benefits of yeast-free dough are mainly due to the fact that the semi-finished product contains special dietary fiber, which has a beneficial effect on intestinal function. The product is quickly absorbed and digested by the body.

It is also useful to eat dough without yeast for patients who have pancreatitis or gastritis to improve their overall well-being.

Pediatricians allow a nursing mother to eat yeast-free dough. The only thing is that it is best to use unbleached flour, a small amount of eggs and granulated sugar to knead the semi-finished product.

The calorie content of yeast-free dough is quite high, so it is not recommended to eat baked goods too often, so as not to gain a couple of extra pounds.

Dough without yeast, in principle, cannot cause any particular harm to health, but only if the semi-finished product was made independently.

Which dough is better: yeast or yeast-free?

Which is better: yeast or yeast-free puff pastry? Judging which dough is better is not entirely appropriate in this matter. Because everyone chooses the product that he likes best.

The difference between the two types of semi-finished products mainly lies in the rise of the dough. For example, a puff pastry product without yeast rises solely due to steam. And yeast dough becomes fluffy not only because of water vapor, but also because of the yeast.

Yeast dough, in contrast to yeast-free semi-finished products, has less calories because it contains a small amount of oil. Therefore, yeast puff pastry is recommended for those who follow a diet.

The difference between yeast and yeast-free puff pastry lies in the shelf life of the product. The semi-finished product without yeast is stored much longer and can be kept in the freezer of the refrigerator.

If you are just trying to make puff pastry, it is best to start by rolling out yeast-free dough. This product is much easier to roll out, forming layers.

As you can see, it is impossible to give a clear answer to the question: “Which dough is better: yeast or yeast-free?” It all depends on your own preferences and ability to work with the dough.

How to do it?

How to make yeast-free dough at home? There are a great many recipes for preparing the product. We will look at a more classic recipe for making various types of dough without yeast.

Yeast-free dough	How to cook?
Biscuit	It won’t take you much time to prepare yeast-free biscuit dough. It will be enough to first beat approximately 180 grams of granulated sugar and 6 eggs with a whisk. After this, approximately 130 grams of flour should be added to the egg-sugar mixture and mixed thoroughly.
Custard	Classic yeast-free dough is prepared in the following way. Melt about 100 grams of margarine in a small saucepan, then pour in exactly 160 milliliters of cool water and bring to a boil. As soon as the liquid boils, add about 10 grams of table salt and about 220 grams of flour, mixing thoroughly. The resulting mass should be cooled, and then 4 eggs should be beaten in there one by one (each subsequent egg should be driven in only when the previous one is mixed in). Next, knead the dough with a spoon. If necessary, you can beat the composition with a blender. Homemade yeast-free choux pastry is ready.
Sand	Making shortbread yeast-free homemade dough is very simple and quick. It is enough to first mix exactly 200 grams of lukewarm butter with 5 grams of salt and 100 grams of sugar. Then beat in the egg and mix again. Next, you need to add approximately 260 grams of flour and approximately 6 grams of soda into the egg-butter mixture. Knead the semi-finished product thoroughly, then cover with a towel and do not touch it for about a quarter of an hour. After this, the finished yeast-free dough can be divided into a couple of parts and put into the freezer compartment or continue cooking.
	To prepare lean dough without yeast, you will need to pour about 100 milliliters of almost boiling water into 95 milliliters of sunflower oil and stir. Next, add a pinch of salt to the liquid and stir again. After this, exactly 325 grams of flour and approximately 5 grams of baking powder should be added to the liquid oil mixture. Knead the dough, and then cover with film and do not touch for half an hour. Then you can proceed to further preparation of the dish.
	To make yeast-free butter dough at home, you will need to pour approximately 260 grams of flour into a bowl, then pour in the cooled melted butter (you will need approximately 50 milliliters) and beat in the egg. The mass should be gradually stirred, adding about 200 grams of fatty sour cream. During the mixing process, you need to add about 25 grams of sugar and about 10 grams of table salt into the semi-finished product. When the mass becomes more homogeneous, the dough should be placed on a cutting board and kneading continued. Cover the finished dough without yeast with film and leave for about thirty minutes.
	To prepare puff pastry without yeast, you will need to mix approximately 320 grams of flour, about 6 grams of salt, 170 milliliters of water and 7 milliliters of lemon juice in a blender, thereby kneading the dough. Then you need to sprinkle the cutting board with flour and place the dough on it. The mass needs to be wrapped in cling film and put in the refrigerator for about thirty minutes. After this, the dough must be removed from the refrigerator compartment, placed on a board and rolled out. Place 250 grams of butter, cut in half, in the center of the dough. Now you should wrap the dough so that the edges of the raw material are stacked on top of each other. Next, you need to roll out the dough with a rolling pin (movements should only be forward and backward). After rolling out, you should have a rectangular shaped dough. Then the product must be wrapped in three layers and wrapped in film, putting it in the refrigerator for about thirty minutes. There should be six such manipulations with rolling and folding the dough with an interval of half an hour. Upon completion of the last procedure, the finished yeast-free dough can be placed in the freezer or continued baking.
Dietary	To make dietary yeast-free dough, you will need to add a pinch of salt, about 12 grams of sugar and a chicken egg to 250 milliliters of kefir. Beat the ingredients together thoroughly with a whisk, and then add approximately 390 grams of flour and a pinch of soda (quench with vinegar first). Knead the semi-finished product thoroughly and immediately use it for its intended purpose.

As you can see, preparing yeast-free dough is not at all difficult, and most importantly - quickly.

In addition to the classic recipe, dough without yeast can be made with an alcoholic drink (vodka) or dairy products (sourdough, kefir, sour and regular milk, mayonnaise, yogurt, fermented baked milk, sour cream, cream). The dough may also include mineral water, lard, brine and even onions. Instead of regular wheat flour, whole grain flour is sometimes used to make yeast-free dough.

Products made from yeast-free dough can be prepared in the oven, microwave, slow cooker, bread maker and fried in a frying pan.

Below is a video that describes in more detail how to make yeast-free pie dough.

Storage conditions

How to store yeast-free dough? For each type of test, certain storage conditions are set. For example, shortcrust pastry without yeast can be stored both in the refrigerator and in the freezer. The product should be wrapped in a cellophane bag. How long can yeast-free dough be stored in the refrigerator? Shortbread dough can last about seven days in the refrigerator compartment. Raw materials are stored in the freezer for approximately three months.

The shelf life of yeast-free unleavened dough in the refrigerator is four days, and in the freezer – several weeks. This type of dough must be wrapped in a cellophane bag.

Biscuit dough without yeast requires more careful storage. The product should first be wrapped in a plastic bag and then placed in an airtight container. In the refrigerator, the dough remains usable for about a week, and in the freezer - no more than six months.

Yeast-free puff pastry must be wrapped in cling film before storing in the refrigerator. Shelf life: three days. The product is stored in the freezer compartment for six months. In this case, the puff pastry must be placed in a bag.

How to defrost yeast-free dough? The semi-finished product should be placed on a shelf in the refrigerator and wait until the dough melts. Puff-free yeast-free product can also be defrosted over a water bath or in warm water. After defrosting, the shortbread dough should be kneaded a little to prevent lumps from appearing.

What can you make from yeast-free dough?

What can you make from yeast-free dough? This product is mainly used to prepare sweet (rolls, pies, pies, bagels, puff pastries, pancakes, buns, donuts, pancakes, baklava, gubadia, strudel) and savory (pizza, pita bread, chebureki, kulebyaku, belyashi, pie, samsa, bread , fijin) baked goods.

In addition to baking, yeast-free dough is used to make dumplings, dumplings and manti.

What filling can be put inside the dough without yeast? Experienced chefs add a variety of ingredients to a yeast-free product. These can be sweet products (jam, jam, poppy seeds, apples, raisins) or dairy products (cottage cheese, cheese), as well as vegetable products (cabbage, potatoes, pumpkin).

Also, the filling for yeast-free dough can be rice, sausage and minced meat.

Yeast-free dough, as we see, is a universal product from which very tasty and appetizing dishes are obtained, suitable for both regular consumption and serving on a festive table.